Pumpkin Spice Latte Cupcakes

Our Pumpkin Spice Latte cupcakes are not only low-carb but also packed with the comforting flavors of pumpkin, spice, and everything nice!

As the crisp autumn air settles in, it's time to embrace the cozy flavors of the season. What better way to celebrate fall than with a delectable treat that combines the warmth of a pumpkin spice latte with the satisfaction of a gluten-free and low-carb-friendly cupcake? Let's dive into the details of this delightful recipe destined to become a seasonal favorite.

Ingredients

For the Gluten-Free Low-Carb Cupcakes:

• 2/3 cup almond flour

• 2 tablespoons golden flaxseed meal

• 1 tablespoon psyllium husk

• 1 1/4 teaspoon baking powder

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon xanthan gum

• 1/8 teaspoon kosher salt

• 2 eggs

• 1/2 cup allulose or 1/3 cup erythritol or other preferred sweetener

• 1 teaspoon vanilla extract

• 1 teaspoon apple cider vinegar

• 1 tablespoon instant coffee granules

• 3 tablespoons unsalted butter, melted and cooled slightly

• 1/4 cup coconut cream

For the Pumpkin Spice Filling (Optional):

• 3 tablespoons pumpkin puree

• 1/4 cup cream cheese

• 1 tablespoon erythritol or xylitol

• 1 teaspoon vanilla extract

• 1/2 teaspoon pumpkin pie spice

For the Icing:

• 5 ounces unsalted butter, at room temperature

• 5 ounces cream cheese, at room temperature

• Pinch of salt

• 1/4-1/2 cup powdered swerve, erythritol, allulose, or other sweetener, to taste

• 2 teaspoons vanilla extract

Directions

For the Pumpkin Spice Latte Cupcakes:

1. If making the optional filling, start by preparing it (see instructions below). Preheat the oven to 350°F/180°C and grease a cupcake tray.

2. In a medium bowl, combine almond flour, flaxseed meal, psyllium husk, baking powder, pumpkin spice, xanthan gum, and salt. Whisk until thoroughly combined and set aside.

3. In a large bowl, beat sweetener and eggs with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add vanilla extract, apple cider vinegar, coffee, and melted butter.

4. Add the dry flour mixture in two parts, alternating with the coconut cream. Mix until fully incorporated and elastic.

5. Spoon batter onto the prepared cupcake tray, smoothing the tops with the back of a wet spoon. If using the pumpkin filling, spoon batter 3/4 full, add a tablespoon of pumpkin cream cheese, and cover with a thin layer of batter.

6. Bake for 23-27 minutes without filling and 30-35 minutes with filling.

7. Allow cupcakes to cool for 15 minutes in the pan before removing, and cool completely on a rack. For the best flavor, enjoy these cupcakes fully cooled.

For the Pumpkin Filling (Optional):

1. In a medium bowl, cream pumpkin puree and cream cheese with an electric mixer until fully combined.

2. Mix in sweetener, vanilla extract, and pumpkin pie spice.

For the Icing:

1. In a large bowl, beat butter and cream cheese until evenly combined.

2. Add salt and sweetener gradually, beating until pale and fluffy (8-10 minutes). Adjust sweetness to taste and scrape the bowl as needed.

3. Add vanilla extract and beat until fully incorporated.

4. Once the cupcakes are cooled, ice them generously with the cream cheese frosting.

Indulge in the fall flavors with these low-carb-friendly and gluten-free Pumpkin Spice Latte Cupcakes. The perfect cozy dessert, these low-carb delights will satisfy your autumn cravings. Enjoy the warmth of pumpkin spice and the comfort of a latte in every delightful bite.